Vanilla Pannacotta w/Rhubarb Recipe

After a long absence in study land, have decided to come back with a recipe bang.. or at least with some some more fabulously delicious naturally gluten free recipes :D ENJOY!

BY ANGELA BOGGIANO (DeliciousMagazine.co.uk)
(makes 2 servings)
1½ gelatine leaves
30ml milk
1 vanilla pod, split & seeds scraped
200ml double cream
1 orange
35g icing sugar
100g forced rhubarb, chopped
4 tbsp caster sugar
Directions:
1) Soak the gelatine leaves in small bowl of cold water for 5min.
2) Meanwhile, place the milk, vanilla pod & seeds and half the cream in a small pan w/a strip of orange zest. Gently bring to the boil & simmer for 4-5min until thickened.
3) Squeeze the water from the gelatine leaves & beat into the cream.
4) Set aside to cool, then discard the vanilla pod & peel.
5) Whip the remaining cream w/the icing sugar until thickened, then fold into the cooled cream.
6) Pour into 2 x 120ml dariole moulds & chill for at least 2hrs to set.
7) Meanwhile, put the rhubarb in small pan w/the caster sugar & the remaining grated zest and juice from the orange.
8)Gently heat until the rhubarb is tender, then cool.
9) Dip the pannacottas in warm water, turn out onto plates & serve w/the rhubarb.

Nutritional info
Per serving: 703kcals
54.3g fat (33.8g saturated)
3.5g protein
53.3g carbs
50.6g sugar
0.1g salt

http://www.deliciousmagazine.co.uk/recipes/Vanilla_pannacotta_with_rhubarb___4166

Vanilla Poached Pears

mmm. i never used to be a pear fan, but now that i am.. oh my..

FROM THINK INSIDE THE ICEBOX (thinkinsidetheicebox.com)

(makes 4 servings)

1-750 ml bottle sweet white wine (such as Riesling or Demi Sec)

1cup water

3/4cup vanilla-infused sugar (or ¾ cup sugar mixed with 1 tsp. pure vanilla extract1 whole vanilla bean, split and scraped, or 1 tbsp. pure vanilla extract)

4 firm pears, peeled but with stems intact

Directions:

1. Place wine, water, sugar and vanilla bean & pulp (or pure vanilla extract) in a 4-quart saucepan over medium-high heat & bring to a boil.

2. Meanwhile, peel & core the pears from the bottom (a melon baller or a pointy spoon works well).

3. Reduce heat to medium low & add pears, making sure they are submerged in the liquid. Cover & simmer for 30min or until pears are soft but still hold their shape.

4. Remove pears and place in a baking dish, standing them upright, and chill in refrigerator.

5. Remove the vanilla bean (if used) from the saucepan, raise heat to high, and boil liquid for 20-25min, stirring occasionally, until reduced to a syrup, which will boil down to approximately 1cup of liquid. ( Don’t let the liquid turn brown.)

6. Place the syrup in a heat-proof container and refrigerate until cool.
7. Remove the pears from the refrigerator & place on plates, pour sauce over the pears and serve.

http://thinkinsidetheicebox.com/?p=113

Fancy Liqueur Chocolates

i just think it is wicked the word 'fancy' is in the name. maybe they should be drunk with champagne, or at the Ritz?

FROM BETTER HOME & GARDEN (bhg.com)

(makes about 40pieces)

2cups sugar
1/2cup water
1/4cup half-and-half or light cream
1tbsp light-colored corn syrup
2tbsps Amaretto or coffee liqueur
1lbs dipping chocolate or confectioner's coating
Directions:
1. Butter the sides of a heavy 2-quart saucepan.

2. In the saucepan combine sugar, water, cream, & light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-6 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.
3. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15-20min.
4. Remove saucepan from heat. Cool, without stirring, to lukewarm (110F). This should take about 45min. Remove candy thermometer from saucepan.

5. Add Amaretto or coffee liqueur; beat w/the wooden spoon until candy becomes creamy & slightly stiff. This should take about 10min.
6. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20min or until dry.
7. Melt the dipping chocolate or confectioner's coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place.

FANCY VANILLA CHOCOLATES: as directed above, except substitute 2tsps vanilla for the Amaretto or coffee liqueur.

Nutrition Facts
Servings Per Recipe
Calories 107
Total Fat 4g
Saturated Fat 0g
Cholesterol 3mg
Sodium 1mg
Carbohydrate 17g
Fiber 0g
Protein 0g

http://www.bhg.com/recipe/candy/fancy-liqueur-chocolates/

Wisconsin Honey Bee & Vanilla Bean Pudding

FROM MIDWEST LIVING (midwestliving.com)
(makes 4-5 servings)
2cups whole milk
1cup whipping cream or heavy cream
1-2 (4-6-inch) vanilla beans (or 2tsps vanilla)
3 egg yolks
1/2cup sugar
1/4cup mild-flavored Wisconsin honey or other honey
3tbsp. cornstarch
1/8tsp. salt
1tbsp. butter or unsalted butter
Strawberries, blueberries &/or raspberries
Whipped cream
Directions:
1. In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat.
2. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk & add the pods. Cool 15min. Cover and chill 2-24hrs.
3. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
4. In the same saucepan, heat the milk & 1cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
5. Meanwhile, in a medium bowl, beat the egg yolks w/an electric mixer for 1min on medium speed.
6. Beat in sugar, honey, cornstarch & salt until well combined. Gradually beat in about 1cup of the hot milk mixture until well combined.
7. Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2min more. Remove from heat. Stir in butter until melted. (If necessary, strain mixture to remove any lumps)
8. Pour pudding into 4-5 ( 6-8oz) individual dessert dishes (or a 3-1/2- to 4cup serving bowl) Cover surface of pudding with plastic wrap. Chill at least 1hr for individual dishes (or at least 3hrs for the large serving bowl) or until pudding is completely chilled. (Do not stir during chilling).
9. Serve pudding with fresh berries & whipped cream.

http://www.midwestliving.com/recipe/pudding/wisconsin-honey-bee-and-vanilla-bean-pudding-otu/

Baked Vanilla Custard

FROM ALPINEBERRY (alpineberry.blogspot.com)
2cups half-and-half(or 1 cup whole milk + 1 cup heavy cream)

2 large eggs

2 large egg yolks

1/2cup granulated sugar

2tsp vanilla paste or vanilla extract

Directions:

1. Preheat oven to 300F.

2. Pour the half-and-half in a saucepan & bring to a simmer over medium heat.

3. In a large bowl, whisk together the eggs, egg yolks, sugar & vanilla until well mixed.

4. Slowly add the hot half-and-half to the egg mixture, making sure to whisk well.

5. Strain custard through a sieve to remove any large bits of egg.

6. Pour the mixture into four 6-ounce ramekins.

7. Place the ramekins in a roasting pan &add enough hot water to come up halfway the sides of the ramekins. (I line the bottom of my roasting pan with a kitchen towel to keep the ramekins from sliding around. I make sure my towel is completely submerged in water otherwise it can burn.)

8. Bake custard at 40min (or until the custard is just set)

http://alpineberry.blogspot.com/2006/10/baked-vanilla-custard.html

Vanilla Creme Brulee

FROM THE STONE SOUP (thestonesoup.com/blog)

(serves 8)

8 egg yolks

600mL thickened cream

100mL milk

100g sugar

1 vanilla bean, seeds scraped

castor sugar, extra

Directions:
1. Preheat the oven to 100C.

2. Whisk yolks & sugar in a bowl until pale then whisk in cream and scraped vanilla seeds. Pass through a sieve and then divide between 8 silicone muffin moulds or ramekins.
3. Bake brulees for 1hr 15mins or until still wobbly in the middle but slightly thickened. Remove from the oven & allow to cool.

4. Cover & place in the freezer for at least 6hrs.
5. Half an hour before you’re ready to serve, remove brulee from moulds and place each on a serving plate. Sit in the refrigerator until ready to serve.
TO SERVE:
6. Sprinkle the top of each brulee with an even layer of castor sugar. Brown with a blowtorch until sugar is melted and browned in places.

7. Allow to cool slightly before topping with more sugar & continuing to brulee until the desired colour is achieved. Serve immediately.

http://thestonesoup.com/blog/2006/12/birthday-brulee/